15 min
PREP TIME
20 min
COOK TIME
14
INGREDIENTS
Ingredients
Preparation
Related Recipes
Reviews
INGREDIENTS
- 1 pound (16 ounces/500 g) frozen fava beans (in pods) or frozen edamame
- 6 tablespoons (90 milliliters) plus 4 teaspoons (20 ml) olive oil , divided
- 1 cup (250 milliliters) thinly sliced yellow onion
- 3 tablespoons (45 milliliters) chopped fresh garlic
- 1 cup (250 milliliters) chopped green onion
- 1 1/2 teaspoons (7 milliliters) Coriander Ground
- 1 teaspoon (5 milliliters) Cumin, Ground
- 1 cup (250 milliliters) chopped fresh cilantro
- 1 cup (250 milliliters) chopped fresh parsley
- 1/2 cup (125 milliliters) chopped fresh dill
- 3/4 cup (175 milliliters) water
- 1 tablespoon (15 milliliters) fresh lemon juice
- 1 1/2 teaspoons (7 milliliters) salt
- 1/4 cup (60 milliliters) sliced almonds , toasted
Preparation
- 1 Bring a large pot of lightly salted water to boil. Add fava beans; simmer 2 minutes. Drain well. Cool slightly. Remove beans from pods, discarding pods. Set aside.
- 2 Meanwhile, heat 2 tablespoons (30 ml) of the olive oil in medium skillet on medium heat. Add onion; cook and stir until golden brown and crispy. Keep warm until ready to serve.
- 3 Heat 4 tablespoons (60 ml) of the remaining olive oil in large clean skillet on high heat until shimmering. Add garlic, green onion, coriander and cumin; cook and stir until softened, about 2 minutes. Add fava beans; cook and stir just until heated through. Remove from heat. Cool completely.
-
4
Transfer fava bean mixture to blender container. Add cilantro, parsley, dill, water, lemon juice and salt. Cover. Blend on high speed until smooth. Transfer to serving bowl. Drizzle with remaining 4 teaspoons (20 ml) olive oil. Top with crispy onions and toasted almonds. Serve with toasted pita wedges.
Makes about 4 cups.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon
